• 1 1/2 c. Milk
• 1 1/2 c. Cream
• 1/4 c. Cocoa Powder
• 1/4 c. Vanilla Sugar
• 2-4 oz. Dark Chocolate (depending on how rich you like it)
• Pinch of Salt
Boil the milk, sugar, cocoa and salt in a medium saucepan. Cook over medium heat; stirring constantly for about 2 minutes until mixture comes to a boil. Remove the saucepan from the heat. Add cream and dark chocolate to the saucepan. Emulsify with an electric hand blender. Return the saucepan to heat (only bringing to temperature — DO NOT BOIL). Pour into demitasse cups. Adding Baileys is also great!
Chef Jessie, co-owner and pastry chef at Fond, is the proud owner of Belle Cakery, an intimate patisserie in South Philadelphia, serving an array of passionately created desserts, confections, breads, ice cream, sorbet, and whatever else comes to mind! (www.bellecakery.com)